Line a large strainer or colander with several layers of 100-percent cotton cheesecloth. Strain milk mixture; the liquid (whey) can be discarded or used as a base for soups as the spices and whey protein are nutritious and delicious! Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander set in a large bowl. Put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in a refrigerator for at least 15 hours.

Remove curds. Discard any excess whey/ liquid.

Place curds into an electric food processor, add maple syrup 1 teaspoon at a time. The addition of maple syrup will change the consistancy of the dip. If you prefer a thinner fruit dip, whirl or stir in additional Organic Valley Lactose-free Milk, 1 teaspoon at a time, until desired consistency.